Wednesday, 6 November 2013

PATAL POHA CHIWDA / PRESSED RICE CHIWDA




PATAL POHA CHIWDA

 INGREDIENTS

Patal pohe / thin pressed rice
4 big cups
Roasted peanuts
½ cup
Roasted pandharpuri dale/ phutane/ roasted gram dal
¼ cup
Thinly sliced dry coconut / khopra
¼ cup
Cashewnuts (break each in 4 pieces)
10 – 12 nos
Sultanas
10 – 12 nos
Salt
T.T.
Oil
4 – 5 tbsp
Haldi / turmeric pdr
¼ tsp
Green chillies
2 – 3 nos
Heeng / asafoetida
¼ tsp
Rai / mustard seeds
¼ tsp
Curry leaves
2 sprigs
Powdered sugar
½ tsp
Coarse roasted jeera pdr / cumin pdr
1 tsp

 

METHOD:

1.       Mix haldi pdr in 1 tbsp oil. Apply on your hands and lightly coat the poha with it.

2.       Dry roast the poha on medium heat. If it crumbles down to a powder when pressed then it is roasted well. Remove it and cool.

3.       Heat the remaining oil, add in the rai. When it crackles add in the Heeng, curry leaves and green chillies. Reduce to low heat. You can also add til / sesame seeds if you like.

4.       Add the peanuts and sauté till crisp. Then add in the sliced coconut and again sauté till it browns. Now add in the phutane, cashews and sultanas. Add in the jeera pdr.

5.       Remove from heat and now mix in little at a time the roasted poha. Add salt and powdered sugar and again mix well.

6.       Allow to cool and store in an air tight container.